Roast trimmings

[Wishful25]

I'm cooking a big roast tomorrow (Lamb) and am utterly fed up of my usual routine veg. AIBU to ask for your favourite veg accompaniments pls for veg inspiration. I don't normally do Lamb either so tips there would be well received too. Thanks!

I would do mashed potato with spring onion, and lightly steamed cabbage and broccoli (so still crunchy).

Another one who loves potatoes dauphinoise with lamb.

I'd probably also serve roast parsnip, carrots and buttered Savoy cabbage.

There has to be red current jelly on the table and in the gravy as well

We have started doing caramelized onions with a roast dinner. Just fry finely sliced brown onions with a pinch each of salt and sugar until thoroughly sticky. Perfection with beef, chicken, turkey and ham. No reason to think it wouldn't go with lamb.

Though I'd go a bit middle eastern and think about serving jewelled cous cous etc with roast lamb.

In spring I'd serve it with what we call "three peas" which is garden peas, sugar snap peas and pea shoots steamed together. But they're firmly not in season!

None of us are keen on sauces so it would be mashed swede and carrots with mashed potatoes for us with minted gravy. We like quite plain food. Enjoy whatever you end up with.

Roasted whole baby potatoes with cavolo nero stir fried with garlic and lemon juice and some olive tapenade on the side. I am so hungry right now

Roasted Jerusalem artichokes are amazing - they are really gooey and crispy. Downside is you will fart for hours afterwards.

We always have a really nice cabbage with lamb, fry some pancetta or diced smoked bacon in a bit of butter or oil, finely slice a spring cabbage and add to pan with a lid on to soften it, add double cream, black pepper, garlic and a touch of nutmeg, we also add petit pois or mushrooms depending on what we are having it with

Or creamed spinach- that's lovely with lamb and dauphinoise potatoes

I could eat bowls of the stuff!!

You could go all Greek? Cook the lamb greek style (like kleftiko) and do Fasolakia (I think it's called that), which is green beans in an onion and tomato sauce. You could also do Greek potatoes which are basically sliced thickly and slow cooked in olive oil and lots of garlic and lemon juice/salt.

Homemade stuffing, my Mam always does asparagus with Christmas dinner which would work well. Just put in a dish wrapped in foil with a knob of butter.

The perfect thread! I am doing the same tomorrow, with roasties, sprouts with pancetta and buttery carrots. I am having issues re gravy. though. I'm rubbish at it - I have already tried making one using stock cubes, butter, flour and red wine (with seasoning) but its not great.

I cant use the roasting pan on the hob (like my mum used to do!) as its induction so cant put the pan on. And if I do it jsut before we sit down to eat the gravy could be a disaster. Any foolproof ideas?

I love spice with lamb - I would rub it with harissa or something, slow roast it. Then maybe warm fluffy cous cous with roast veg and something sweet like apricots or pomegranate, and a salty cheese like feta or halloumi.

More traditional, but a bit different - rub the lamb well with garlic and rosemary, roast it directly on the oven shelf over thinly sliced potatoes and onions -layered and with a little garlic and chicken stock in a dish - for the best potatoes boulangiere ever. Serve with fried kale maybe? Or red cabbage? Any veg would be grand really.

I'd do middle eastern lamb (from Persiana) - so slathered in spiced butter and would serve it with cumin and turmeric potatoes, a green vegetable - probably asparagus and a radish, cucumber, red onion salad with mint and organge blossom water dressing.

or you could do Riga's lamb from Leon which is leg of lamb roasted on a bed of tomatoey macaroni - sounds different but works!

Part cook baby carrots in veg stock with thyme and garlic then finish by sautéing in butter with a spoonful of brown sugar to glaze. Yum!

I'm seconding or possibly third or fourth!! Dauphinoise potatoes, and a selection of either cauliflower cheese, buttered Savoy cabbage, roasted carrots and parsnips with some honey- and always Yorkshire puddings !!! And a lovely mint gravy.

Brussel sprouts sautéed with garlic and bacon.

@Ifonlyiweretaller

What I'd do is actually start the gravy with a bit of butter and flour in a pan to make the roux.

Then I'd de glaze your roasting tin with some hot water or better still red wine that you've heated and reduced by about a third in a saucepan.

You can do that off the heat if the liquid is hot.

Then add the liquid to your roux and whisk like mad.

I generally use chicken stock for lamb gravy as the juices from the roasting tray for lamb are very intense. So I'd just add a slug of the knorr liquid chicken stock as well as the roasting juices as a background meaty flavour. Then whatever herbs I was working with and maybe a splash of gravy browning if needed.

This is my favorite roast lamb recipe.

For trimmings can’t beat cauliflower cheese, and maybe some sprouts with pancetta.

Yummy! Had lamb shanks tonight but now I want roast lamb tomorrow too!

I do ratatouille with lamb - one aubergine, one courgette diced chucked in a dish with a few bits of onion (dh doesn't like too many) A tin of tomatoes with garlic and then drizzle on a spoonful of bovril mixed with half a cup of boiling water. Put in for about 45 mins, then cover in grated cheese for another 30 mins.

Thanks @HannaSolo.

I did make a roux and added red wine (I opened a good bottle of Pinot Noir!) before the stock, but the resulting gravy looks really non-gravy coloured, and tastes a bit mehh. Maybe if i use chicken stock it will be better...

I love a baked onion with my roast

Salivating at this thread!!! It's a joke in our house that I can't make a roast with less then 8 different kinds of veg. Many have been mentioned but I also love roasted butternut squash with cumin seeds and parmesan parsnips (thanks Delia for one of the scrummiest veg ever)

Thanks pps for the dauphinoise potatoes reminder - not made them for ages. Roast kale sounds fab too, I'll definitely be trying that

Thanks so much everybody really looking forward to cooking now!